Assunta (Maitino) Tortola, Miranda, Isernia
(Yield: 4 servings)
1 large head Swiss chard
(chopped rough with stems)
2 tablespoons extra-virgin olive oil
2 garlic cloves (minced)
12 anchovy fillets (fresh or canned)
(more if you like)
1 basic pizza dough (page 17)
1 egg
1. Bring large pot of salted water to boil and add chard. Cook 5 to 7 minutes; drain and set aside.
2.Warm oil in skillet over medium heat. Sauté the garlic until fragrant (30 seconds).
3.Add chard and cook for 10 to 15 minutes.
4.Add anchovies and cook approx. 5 minutes. Remove from heat and set aside.
5.Separate pizza dough into 4 balls.
6.On parchment paper roll each ball to ¼-inch thickness.
7.Fill half of rolled dough with Swiss chard mixture.
8.Fold dough over mixture, creating a half-moon shape. Seal all around. Complete other three in same manner.
9.With fork or small knife make approx. 6 slits on each roll.
10.In bowl, beat egg and brush each roll.
11.Line baking sheet with parchment paper and bake rolls in oven preheated to 400°F for 20 to 25 minutes (until golden).
Serve warm or at room temperature.
These can be eaten alone or with your favourite hot tomato sauce as a dip.